Did you know that bell peppers have at least twice the amount of vitamin C that oranges have? Not a bad thing to know as we approach flu season, right? You can tell just by their vibrant color, that these beautiful veggies are packed with antioxidants and all kinds of healthful benefits. In this recipe, we add black beans, a great source of fiber, and eggs to create a balanced meal and make breakfast interesting again!
Breakfast Stuffed Peppers
Yield: 2
prep time: 5 Mcook time: 35 Mtotal time: 40 M
ingredients:
- 1 large bell pepper
- 1/2 cup black beans
- 2 eggs
- Juice of one lime
- 1 tbsp green onions
- 1 tbsp fresh cilantro
- Salt and pepper to taste
instructions:
How to cook Breakfast Stuffed Peppers
- Preheat oven to 375 F.
- Line a baking sheet or casserole dish with parchment paper.
- Slice bell pepper in half, the long way.
- Remove seeds and innards and place each half open side up in baking dish.
- Split the black beans between the two sides, leaving enough room for an egg in each.
- Carefully crack one egg into each half.
- Bake for about 35 minutes, depending on how runny you prefer the yolk.
- Garnish with a bit of lime juice, fresh cilantro, green onions and salt and pepper.
NOTES:
Optional: Add shredded or Cotija cheese, hot sauce or seasonings.
Calories
149.08Fat (grams)
5.12Sat. Fat (grams)
1.64Carbs (grams)
15.89Fiber (grams)
4.58Net carbs
11.31Sugar (grams)
2.47Protein (grams)
10.74Sodium (milligrams)
73.59Cholesterol (grams)
186.00Nutrition information is approximate and should be used only as a guide.